Recipes Buckwheat Noodles with Ginger-Sautéed Squid Be the first to rate & review! Plus: More Seafood Recipes and Tips By Tetsuya Wakuda Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 1-course servings Ingredients 6 ounces buckwheat noodles (soba) 1 tablespoon grapeseed oil or vegetable oil 1/2 cup chicken stock or canned low-sodium broth 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon Asian fish sauce 1 tablespoon mirin (sweet rice wine) 1 teaspoon minced ginger 1/2 teaspoon Chinese oyster sauce 1/2 garlic clove, minced Pinch of sugar Freshly ground white pepper 8 large snow peas, thinly sliced lengthwise 1 tablespoon minced scallion 1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into short strips 2 medium tomatoes—peeled, seeded and finely chopped 1 1/2 tablespoons finely chopped cilantro Salt One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch strips 1 tablespoon finely chopped flat-leaf parsley Directions In a large saucepan of boiling salted water, cook the buckwheat noodles until just tender, about 3 minutes. Drain and rinse the noodles under cold water and drain again. Toss the noodles with the grapeseed oil and set aside. In a bowl, stir together the chicken stock, soy sauce, olive oil, fish sauce, mirin, ginger, oyster sauce, garlic, sugar and a pinch of white pepper. Transfer to a large skillet and bring to a simmer over high heat. Add the snow peas and scallion and cook, stirring, for 1 minute. Add the squid, tomatoes and cilantro and stir until the squid is just tender, about 2 minutes. Add the buckwheat noodles and toss until heated through. Season with salt and white pepper and transfer to 4 plates. Top the noodles with the nori strips and parsley and serve. Suggested Pairing A medium-weight Chardonnay from Australia or Napa Valley goes with this lively combination of ginger, soy sauce and cilantro. Rate it Print